Ingredients:
4 boneless, skinless chicken breasts, approximately 1½–2 pounds
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¾ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
5 tablespoons salted butter, divided
3 pounds russet potatoes, peeled and cut into ¾-inch cubes
8 cloves garlic, peeled and left whole
Fresh parsley, chopped, for garnish
Pure maple syrup, optional
Directions:
Preheat the oven to 400°F (200°C).
Add the olive oil, kosher salt, paprika, onion powder, garlic powder, and black pepper to a bowl. Whisk well to combine.
Add the chicken breasts and toss thoroughly until they are evenly coated with the seasoned oil.
Heat a Dutch oven over medium-high heat. Add 2 tablespoons of butter and allow it to melt.
Place the chicken breasts in a single layer and brown for about 2 minutes. Flip and brown the other side for another 2 minutes.
Remove the chicken breasts from the Dutch oven and set them aside on a plate.
Add the remaining 3 tablespoons of butter to the Dutch oven. Once melted, remove the Dutch oven from the heat.
Add the cubed potatoes and toss them thoroughly in the melted butter.
Place the browned chicken breasts on top of the potatoes and scatter the whole garlic cloves throughout the Dutch oven.
Cover with the lid and bake for 30 minutes.
Carefully remove the Dutch oven from the oven and baste the chicken breasts with the flavorful juices.
Replace the lid and return the Dutch oven to the oven. Bake for another 15 minutes, or until the chicken reaches a minimum internal temperature of 165°F (74°C) and the potatoes are tender.
If the chicken is cooked before the potatoes, remove the chicken and continue cooking the potatoes until tender.
For an optional finishing touch, smash the roasted garlic cloves into a paste and spread them over the chicken breasts. Brush the chicken with a little pure maple syrup for a subtle sweet finish.
Garnish with freshly chopped parsley and serve the chicken and buttery potatoes warm
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 698 kcal | Servings: 4 servings
